These big and gooey Cookie Butter Chocolate Chip Cookies have a Speculoos Cookie Butter dough that’s loaded with chocolate chips for a unique and delicious flavor!
You guys know I’m a HUGE cookie butter fan, so of course, we needed a classic Chocolate Chip Cookie with a spin of cookie butter! From Cookie Butter Lattes to Homemade Cookie Butter Balls and even Cookie Butter Frosting, the love for this stuff runs deep around here.
And these Cookie Butter Chocolate Chip Cookies fit right in with zero disappointment! They’re big, chewy, and oh-so cookie buttery delicious!
Chewy Cookie Butter Chocolate Chip Cookies
Taste: These sweet, lightly spiced cookies are made with a vanilla pudding mix, a heaping scoop of delicious cookie butter, and semi-sweet chocolate chips. Creating the best cookie butter cookie ever!
Texture: Picture it: Warm and chewy cookie butter pudding cookies loaded with hot and melty chocolate chips. So gooey, so sweet, so delish. Now, picture yourself eating them in 30 minutes’ time with a big glass of cold milk. Like what you see? Well, get bakin’!
Cookie Butter Chocolate Chip Cookie Ingredients
- Unsalted Butter
- Light Brown Sugar
- Granulated Sugar
- Cookie Butter
- Large Eggs + Egg Yolk
- Vanilla Extract
- All-Purpose Flour
- Vanilla Instant Pudding Mix
- Powdered Milk
- Baking Soda
- Semi-Sweet Chocolate Chips
Powdered milk, vanilla instant pudding mix, and cookie butter may not be tucked in with your pantry staples. However, these ingredients are what make these cookies the best! Though the amount of powdered milk is small, it greatly impacts the overall flavor of these cookies.
When grabbing instant pudding mix, be sure not to accidentally get cook & serve as that kind won’t work in this recipe.
If you’ve never purchased cookie butter, this ingredient can be found at most local grocery stores. Look for Speculoos Cookie Butter at Trader Joe’s or Biscoff Cookie Butter Spread at other retailers.
What Is Cookie Butter?
Cookie butter is made of spiced shortbread biscuit-type cookies that are crushed into a spreadable consistency similar to peanut butter or nut butter. This sweetly spiced spread is enjoyed on toast, with fruit, on pancakes or waffles, eaten by the spoonful, or used in other yummy desserts such as these cookies!
Which Cookie Butter Should I Use In This Recipe?
I prefer making this recipe with Trader Joe’s Speculoos cookie butter. However, Biscoff and Walmart brand of cookie butter will also work just fine!
Step By Step Instructions To Make Cookie Butter Chocolate Chip Cookies
Step 1: Cream the unsalted butter, light brown sugar, granulated sugar, and cookie butter together in a large bowl or stand mixer. Scrape the sides of the bowl down to ensure all ingredients are incorporated.
Step 2: Add the eggs one at a time, mixing after each addition just until the yolk is streaky throughout the cookie dough. Mix in the vanilla extract.
Step 3: In a separate, medium bowl, whisk together the flour, vanilla instant pudding mix, powdered milk, salt, and baking soda. Then, slowly add the dry ingredients to the wet ingredients as the mixer is beating at low speed.
Step 4: Stir in the semi-sweet chocolate chips just until combined.
Step 5: Portion the cookie dough out onto the prepared baking sheet, leaving at least 3 inches between each cookie. Press the remaining chocolate chips into the tops of the dough.
Step 6: Bake the Cookie Butter Chocolate Chip Cookies until the edges have just started to turn light brown with centers that are still very soft. Cool them on the cookie sheet for 5 minutes, then transfer them to a wire rack to finish cooling completely.
Serving Chocolate Chip Cookie Butter Cookies
These cookies are mouthwateringly delicious when enjoyed warm since the chocolate chips turn into pockets of melty goodness! To warm one up after they’ve been baked, you can pop one in the microwave for 15 seconds and then pair it with a tall glass of cold milk!
These cookies are also great treats to slide into lunch boxes or as a sweet to-go snack when you’re on the fly!
Storage Instructions For Cookie Butter Cookies
Transfer the completely cooled Cookie Butter Chocolate Chip Cookies into an airtight container or Ziploc bag with the excess air squeezed out. Then store them at room temperature for up to 5 days or in the freezer for 3 months.
Freezing Cookie Dough
Knowing How To Freeze Cookie dough to bake off and enjoy later is a priceless kitchen hack to know! This simple trick allows you to enjoy warm, freshly baked cookies any time of day without the kitchen mess.
To freeze this Cookie Butter Chocolate Chip Cookie dough, follow the recipe instructions right up until baking. Then slide the portioned cookie dough baking sheet into the freezer to flash-freeze the cookie dough balls. Then, transfer them into an airtight container or Ziploc bag and squeeze out the excess air. Store the frozen cookie dough for up to 3 months.
Cookie Butter Cookies Substitutions And Variations
- Powdered Milk – This can be left out if needed, and the cookies will still turn out delicious.
- Butter – Unsalted butter is used in this recipe to have more control of the overall taste of these cookies. However, you can switch unsalted butter out and use salted butter instead; to do so, just reduce the salt to 1/4 teaspoon.
- Chocolate Chips – You can use all mini or all regular-sized chocolate chips if you prefer.
- Cookie Size – This recipe does yield very large cookies. Portion the dough with a small or medium-sized cookie scoop to make smaller cookies (I love my #24 cookie scoop). Keep a close eye on the smaller cookies as they bake since they won’t require the same 8 to 10-minute bake time as the larger cookies do.
Cookie Butter Chocolate Chip Cookies FAQs
Weighing flour is the safest bet to ensure that you don’t accidentally add too much flour to the recipe.
I find that the higher the ingredients’ quality, the better the cookies turn out. Therefore, choose a high-quality unsalted butter as unsalted will give you more flavor control over the recipe.
Kerrygold and Cabot are both great high-quality brands that carry unsalted butter.
Cookie butter tastes just like Biscoff cookies! Though if you haven’t had biscoff cookies, they have a warm spice taste similar to gingerbread with a deep, unique caramelized flavor.
We like to pop these in the microwave for about 15 seconds. This warms them up and melts the chocolate making them gooey and delicious like these were right after baking.
More Delicious Chocolate Chip Cookie Recipes!
- Espresso Chocolate Chip Cookies – Sweet chocolate and robust coffee flavors blend for an amazing treat!
- Double Chocolate Chip Cookies – Dense, fudgy, and delicious gooey – almost like a brownie!
- Bakery Style Chocolate Chip Cookies – Homemade chocolate chip cookies that are big, thick, and perfectly chewy!
- Peanut Butter Chocolate Chip Cookies – Salty meets sweet in this 30-minute or less cookie recipe!
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This recipe was originally published in May 2015 and was updated in May 2023 with new photos, retested recipe, and content.
Cookie Butter Chocolate Chip Cookies
- 1½ cups unsalted butter 340g, softened
- 1½ cups light brown sugar 320g, packed
- 1 cup granulated sugar 200g
- ¾ cup cookie butter or biscoff spread
- 2 large eggs room temperature
- 1 additional large egg yolk
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour 500g, spooned and leveled
- 1 (3.4oz.) box vanilla instant pudding mix 96g, unprepared
- 2 tablespoons powdered milk 20g, I use Carnation brand
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 1½ cups semi-sweet chocolate chips divided
- 1 cup mini semi-sweet chocolate chips
- Preheat oven to 375°F and line 2 large baking sheets with parchment paper and set aside.
- In a large bowl or stand mixer (highly recommend a stand mixer for this recipe) fitted with a paddle attachement, cream together the 1½ cups unsalted butter, 1½ cups light brown sugar, 1 cup granulated sugar, and ¾ cup cookie butter on medium speed for 2 minutes, scraping down the sides of the bowl halfway through.1½ cups unsalted butter, 1½ cups light brown sugar, 1 cup granulated sugar, ¾ cup cookie butter
- Add 2 large eggs and 1 additional large egg yolk one at a time, mixing after each one just until the yolk is streaky throughout the dough. Add the 1 teaspoon vanilla extract and mix just for a couple of seconds.2 large eggs, 1 teaspoon vanilla extract
- In a medium mixing bowl, whisk together the 4 cups all-purpose flour, dry 1 (3.4oz.) box vanilla instant pudding mix, 2 tablespoons powdered milk, ¾ teaspoon salt, and 1 teaspoon baking soda. With the mixing beating at low (stir) speed, slowly add the flour mixture. If you have a flour shield for your mixer, I recommend using this as this recipe creates a lot of dough. Increase to medium speed and mix just until combined then remove from the mixer and use a rubber spatula to mix up any loose flour from the bottom of the bowl into the dough.4 cups all-purpose flour, 2 tablespoons powdered milk, ¾ teaspoon salt, 1 teaspoon baking soda, 1 (3.4oz.) box vanilla instant pudding mix
- Add 1 cup of the 1½ cups semi-sweet chocolate chips and 1 cup mini semi-sweet chocolate chips and mix at low speed just until combined, be careful not to overmix. You can finish mixing with a rubber spatula or with your hands until the dough is fully combined and the chips are evenly incorporated. Make sure to get to the more floury part at the bottom of the bowl – we don't want those last few cookies to be dry!1½ cups semi-sweet chocolate chips, 1 cup mini semi-sweet chocolate chips
- Use a large cookie scoop (I use a #10 scoop) to portion out the dough on the prepared baking sheets, leaving 3 inches between each (about 6 cookies will fit on a standard cookie sheet). For chewier cookies, gently use your hands to press the cookies dough until they're about 1-inch thick. For a softer, slightly underdone texture, leave the dough as is after scooping.
- Press the remaining ½ cup of chocolate chips into the top of the dough just before baking.
- Bake the cookies one cookie sheet at a time for 8 to 10 minutes, or until the edges are just turning light brown, the centers should still be very soft and look underbaked. Remove from the oven and allow them to cool for 5 to 10 minutes on the pan before transferring them to a wire rack to cool completely.
- This recipe will require 3 batches. I recommend using two cookie sheets so that you can keep things moving since the cookies need to cool on the cookie sheet.
- These cookies can be made with just 2 eggs and no additional egg yolk, however, we find that they dry out and become crumbly quicker without the extra egg yolk.
- The powdered milk can be left out as it won’t impact the texture. However, it adds so much in terms of flavor, even though it seems like a small amount.
- Creaming the butter and sugar for 2 minutes is important to the final structure of the cookie, do not shortcut this.
- There may be some flour that settles in the bottom of the bowl; make sure you get this all mixed in. Do not just start cooking off the dough from the top, or you’ll end up with a couple of dry cookies near the end. So use a rubber spatula or your hands to work the drier bits into the dough. Do not just keep mixing in the mixer; this will overwork the dough and won’t be as effective. This was my experience with a stand Artisan 4.5 qt mixer, and it may come together just fine with a larger size.
- A large cookie scoop is about 1/4 cup, so you can use a measuring cup to portion out the dough if you don’t have a scoop.